Mild Malay vegetable curry

A mouth-watering vegetable curry that is packed with succulent mushrooms, butternut, cauliflower, and green beans among other veggie stars.

Ingredients: 

• 250g of Denny Fresh Brown Mushrooms, sliced
• One pack of Denny Mild Malay Curry Sauce
• One tablespoon of olive oil
• One onion diced
• Three cloves of garlic, minced
• One tablespoon of curry powder
• One cup of green beans, but into 4cm lengths
• One cup of butternut, cut into small cubes
• One cup of cauliflower, cut into florets
• One cup of chickpeas
• Two naan breads
• Toasted coconut flakes
• Two tablespoons of butter, melted

Method: 

• In a large pot pour in the olive oil. Saute the onion, two cloves of garlic and curry powder until the onions begin to turn translucent, about three to five minutes. Add in the mushrooms and cook for another 5 min until they begin to soften and have halved in size. Add in the green beans, butternut, cauliflower and chickpeas and cook for another five minutes or until vegetables begin to soften.
• Pour in the Denny Mild Malay Curry sauce and simmer for 10 minutes.
• While the curry is simmering, combine the melted butter with one clove of garlic. Brush the naan with the garlic butter and heat on a griddle pan.
• Serve the curry with the naan and top with a sprinkling of toasted coconut flakes.

Recipe: Denny Mushrooms